Spring is finally here! We don't know about you, but we could eat cake absolutely every day, at any time of day. Whether a healthy oneAvocado cakeor aApplesauce cake– There’s always room in your stomach for dessert, right? But in the warmer seasons we naturally prefer to bake airy and light desserts and fruit cakes with fresh seasonal fruit. Aromatic berries, rhubarb and much more now belong in the cake dough and ensure a real culinary delight. Whether for Easter, Mother's Day or just to spoil yourself and your loved ones with something delicious - our spring cake recipes are full of taste and aromas and sweeten our day. So what are you waiting for? Get to the oven and get the juicy cake!
Spring cake recipes: Juicy cake with strawberry-rhubarb filling
Super tasty, healthy and incredibly versatile – strawberries are undoubtedly one of the most popular types of fruit and always taste good. Are you looking for light and creamy spring cake recipes? Look no further and bake our cake with a wonderful strawberry-rhubarb filling today.
Ingredients for the base:
- 200 grams of wheat flour
- 180 grams of granulated sugar
- 4 Owner
- 80 grams butter, melted
- 1 pack of vanilla sugar
- 1 tsp lemon extract
- 1/2 pack of baking powder
Strawberry rhubarb filling:
- 300 grams fresh strawberries, chopped small
- 300 grams rhubarb, peeled and chopped
- 30 grams of sugar
- 2 packs of cake jelly
- 350 ml water
Cream cream:
- 250 ml whipped cream
- 1 tbsp powdered sugar
- 50 grams of white chocolate
- 1 pack of cream stiffener
Preparation:
- Preheat the oven to 180 degrees and line a springform pan (26 centimeters in diameter) with baking paper.
- For the base, place the eggs, vanilla sugar and sugar in a bowl and beat with a hand mixer for 3-4 minutes until creamy.
- Mix the flour and baking powder in a bowl and gradually add to the egg mixture.
- Add butter and work everything into a smooth dough.
- Pour the dough into the springform pan and bake for about 30 minutes.
- Allow to cool completely and cut the base twice with a sharp knife.
- Mix the ingredients for the strawberry-rhubarb filling in a small saucepan and bring to the boil.
- Reduce heat and simmer for 2-3 minutes, stirring constantly.
- Remove from the heat and spread on the base. Place the second layer on top and place in the refrigerator for 1 hour.
- Beat the whipped cream with the powdered sugar and the cream stiffener for 2-3 minutes, not too hard.
- Melt the white chocolate and fold in. Stir everything until smooth.
- Spread half of the cream on the base, cover with the third base and then spread with the remaining cream.
- Decorate the spring cake with fresh strawberries as desired and chill for 1 hour.
Rhubarb cake with quark and eggnog
Whether for jam, juice,Dessertsor delicious spring cake recipes – we love rhubarb! The crunchy vegetables are harvested from April onwards and their slightly sour taste provides a wonderfully refreshing touch. Airy, light and irresistibly delicious - this rhubarb cake with quark and eggnog will be the new favorite of the whole family, we promise!
Ingredients for the base:
- 80 grams of wheat flour
- 300 grams of sugar
- 2 Owner
- 40 Gramm Butter
- 25 grams of cornstarch
- 1 pack of vanilla sugar
- 1 tsp baking powder
- A pinch of salt
Rhubarb filling:
- 300 grams rhubarb, peeled and cut into thin slices
- 250 grams of low-fat quark
- 300 grams of Greek yogurt
- 200 grams of whipped cream
- 100 ml Rhabarber-Nektar
- 8 sheets of gelatin
- 140 ml eggnog
Preparation:
- Preheat the oven to 180 degrees and line a springform pan (26 cm diameter) with baking paper.
- For the base, separate the eggs and beat the egg whites with 1 tablespoon of water for 2-3 minutes until stiff.
- Add 80 grams of sugar and vanilla sugar and stir briefly.
- Gradually fold in the egg yolks.
- Whisk wheat flour, baking powder and cornstarch in a bowl and add to the egg mixture.
- Mix everything into a smooth dough and pour into the springform pan.
- Bake for 20-25 minutes and allow to cool completely.
- Den Boden mit circa 3-4 ELSpread eggnog.
- Soak gelatin sheets in cold water.
- Mix the quark, yoghurt, 1 pack of vanilla sugar and 150 grams of sugar with a hand mixer until smooth.
- Squeeze out the gelatine and dissolve it in a saucepan.
- Add the eggnog to the pot, stir and then add the quark cream.
- Stir everything well and put in the fridge for 10-15 minutes.
- Beat the cream until stiff and add it little by little.
- Pour the cream onto the base and chill for 3-4 hours.
- Bring half of the rhubarb with the nectar and 100 ml of water to the boil in a saucepan. Reduce heat and simmer for 10 minutes.
- Then add the remaining sugar and stir.
- Mix the cornstarch with 80 ml of water and bind the rhubarb with it. Bring to the boil, add remaining rhubarb and cook briefly.
- Spread the rhubarb filling on the spring cake, cut into pieces and enjoy!
Spring cake recipes: Vegan raspberry cake
Spring cake recipes are a great way to enjoy our favorite fruit. Would you perhaps like a vegan raspberry cake? Full of flavor, super fluffy and only 390 calories per piece – the perfect light treat!
Ingredients:
- 150 grams of wheat flour
- 50 grams of rice flour
- 200 grams of almond flour
- 160 grams of powdered sugar
- 250 ml Hafermilch
- 130 grams of coconut yogurt
- 86 grams coconut oil, melted
- 200 grams of fresh raspberries
- The grated zest of 1 lemon
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Whisk together wheat flour, rice flour, almond flour, baking powder and lemon zest in a large bowl.
- Mix the oat milk, coconut yogurt, coconut oil, vinegar and powdered sugar in a separate bowl with a whisk until smooth.
- Add the dry ingredients to the flour mixture and mix everything into a smooth dough.
- Pour the dough into the baking pan and distribute the raspberries on top.
- Bake for 35-40 minutes and let cool.
- Enjoy!
The best Aperol Spritz cake
Soak up the sun and do ita glass of Aperolenjoy – sounds like the perfect day, right? But what shouldn't be missing? A juicy spring cake, of course! Full of flavor and super aromatic – you will love this Aperol Spritz cake with oranges.
Ingredients:
- 240 grams of almond flour
- 90 grams of wheat flour
- 250 grams butter, softened
- 125 grams of powdered sugar
- 3 Owner
- 60 ml orange juice
- The grated peel of 1 orange
- 1 tsp baking powder
- 30 ml Aperol Spritz
Caramelized oranges:
- 2 oranges, sliced
- 30 grams of powdered sugar
- 10 Gramm Butter
Aperol-Syrup:
- 40 ml Aperol Spritz
- 120 ml orange juice
- 30 grams of powdered sugar
Preparation:
- Preheat the oven to 180 degrees and line a springform pan (22 cm diameter) with baking paper.
- For the caramelized oranges, sprinkle the orange slices with sugar and cook in a pan over high heat for 10-12 minutes.
- Add butter and stir gently with a whisk. Turn the orange slices once and remove them from the pan after 2-3 minutes. Pour over the remaining caramel and let cool.
- For the cake, beat the butter and sugar with a hand mixer until fluffy.
- Add eggs and stir.
- Add almond flour, orange juice and Aperol and beat for 1-2 minutes.
- Add wheat flour and baking powder and work into a smooth dough.
- Cover the bottom of the springform pan with the orange slices and pour the batter over them.
- Bake for 45 minutes, cover with aluminum foil and bake for another 20 minutes. Allow to cool.
- In the meantime, prepare the Aperol syrup. To do this, cook the orange juice and sugar in a saucepan over medium heat for 2-3 minutes while stirring.
- Add Aperol and simmer for 6-7 minutes until the mixture thickens.
- Drizzle the cake with the syrup, garnish with whipped cream if desired and your Aperol Spritz cake is ready!
